Pucker up for this sweet and tangy one-bowl cake that is bursting with blueberries and fresh lemon. Lightly sweetened Greek yogurt keeps the cake impossibly moist while helping to reduce the fat, sugar and cholesterol. This is a great make-ahead dessert—it’s almost better the next day—that will keep well-wrapped on the counter for several days, if your family doesn’t devour it first!
Fresh or frozen blueberries may be used for this recipe. If using frozen, do not defrost before adding to the batter. Serve the cake on its own as it’s plenty sweet or if desired, drizzle with an optional sweet lemon glaze.
Ingredients
Cake
| ¾ cup sugar |
| 2 large eggs |
| 1 cup reduced sugar nonfat Greek yogurt, lemon or vanilla flavored |
| ¼ cup vegetable oil |
| ½ cup 2% milk |
| ½ cup lemon juice, freshly squeezed, approximately 3 large lemons |
| 1 tablespoon lemon zest |
| 2 teaspoons vanilla extract |
| 2 ½ cups all purpose flour |
| 2 teaspoons baking powder |
| ½ teaspoon baking soda |
| 2 cups blueberries, divided |
Lemon Glaze (optional)
| ½ cup powdered sugar |
| 2-3 teaspoons fresh lemon juice |
Directions
- Preheat oven to 350°. Prepare a 9×13 baking pan with nonstick spray or a very thin coating of butter.
- In a large bowl, add sugar and eggs. Whisk until well-blended and the mixture is just beginning to lighten in color. Add the yogurt, milk, lemon juice, lemon zest and vanilla. Whisk until all wet ingredients are combined.
- Add flour, baking powder and baking soda to the wet mixture. Stir until just combined; do not over-stir. Over-stirring will result in a dense cake.
- Gently fold blueberries into the batter. Pour batter into the prepared pan. Use the spatula to evenly spread the batter into the corners. Bake for 30-35 minutes or until cake is golden brown around the edges and a toothpick comes out clean when inserted into the center. Place cake pan on a rack and allow to cool completely. Serve as is or drizzled with optional lemon glaze.
- If using the lemon glaze: in a small bowl, combine powdered sugar and 2 teaspoons of lemon juice; stir to completely combine. If necessary, add up to one additional teaspoon of lemon juice a few drops at a time. The glaze should have a thick consistency and be just loose enough to be able to drizzle. Drizzle over the cake, allow it to set for about 10 minutes and serve.
Serves 20.
Cake Nutrition
| Calories | 138 | Total Fat | 4 g |
| Saturated Fat | 1 g | Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g | Trans Fat | 0 g |
| Cholesterol | 20 mg | Sodium | 95 mg |
| Potassium | 43 mg | Total Carbohydrate | 22 g |
| Dietary Fiber | 1 g | Sugars | 10 g |
| Protein | 3 g |
Lemon Glaze Nutrition
| Calories | 12 | Total Fat | 0 g |
| Saturated Fat | 0 g | Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g | Trans Fat | 0 g |
| Cholesterol | 0 mg | Sodium | 0 mg |
| Potassium | 1 mg | Total Carbohydrate | 3 g |
| Dietary Fiber | 0 g | Sugars | 3 g |
| Protein | 0 g |
